Friday, May 25, 2012

Usually when I post a recipe, I want it to be fantastic,
awesome, incredible, inspiring, and/or mind-blowing. With this turkey shish
kaburger, I was only shooting for not horrible. Happily, we achieved that and
much more.

I’ve received countless food wishes for turkey burgers over
the years, but just the mere thought of that dull, pale, insipid lump of meat
(aka “the Mitt Romney of meat”), had me reaching for the delete button. Even
when I’m out for a cheeseburger, and I see someone in front of me begrudgingly
order the turkey burger (hold the mayo), I think to myself, “that poor
bastard.”

So, how do you turn the dreaded t-burg into something that
would cause envy instead of pity? When in doubt, go ethnic! I figured if we
borrowed from the famously flavorful shish kabob, but used turkey instead of
lamb or beef, we just may be able to pull this off. I know I lot of you think chunks
of meat when you hear “shish kabob,” but ground meat is also used, and I’ve
always preferred that version anyway.

As I mention in the clip, I used the “rising juice method”
to test for doneness, but since ground poultry isn’t something you want to take
a chance with, I suggest you use a thermometer to ensure an internal
temperature of 165 degrees F. Just keep in mind, since turkey is so low in fat,
no matter how incredibly well you season the meat, if you overcook these, even
a little, they will be dry.

But, the good news is if you don’t, and remove them with
most of their precious moisture intact, you’ll be enjoying a turkey burger
that’s not only not horrible, but is actually delicious. Enjoy!

I make turkey burgers and people like 'em. I just add flavor with some poultry seasoning or fresh sage or whatever. But the real trick is to add grated mozzarella cheese into the burger mix, about one cup per pound of meat. it lends a bit of fat to the meat as it cooks, to retain moisture.You're welcome. :P

Yes, you have the right to say anything you like on your own blog, but people also have the right to be irritated by snide comments about politicians you don't happen to like. You advised one one reader to simply not read the offensive parts, but that's not very very realistic, is it? If you just MUST take cheap political shots in a food oriented blog, please consider a special political section rather than just slip in a left-wing sucker punch into an otherwise nice recipe. We read your blog because because we want to learn about food. Plenty of nasty political rhetoric already exists on the internet and many of us really don't want to listen to your personal views. You're not likely to convert anyone, but you are likely to turn some of your fans away from your blog. Would you call a faux-filet "The Obama of steaks"?

It's not even a political joke, it's a famous bland white person joke. I was not doing anything other than getting a cheap laugh at a current celebrity's expense, something I've done a hundred times on the blog...using all types of people.

A separate section? Are you kidding? I've probably mentioned politics less than 6 times in over 1600 posts!

And yes, I was of course kidding about "don't read that part" ...the real solution is to not read the blog at all, if a joke like that every 200 posts offends you!

Of course people have the right to be irritated, but no one has the right to tell someone how to run their personal blog.

And finally, I would definitely use the joke faux-filet is "The Obama of steaks" if it were funny, but it's not.

If I've said it once, I've said it a hundred times...I'll do the jokes.

I made this two days back, and it has quickly become our favorite burger. We have been trying to cut down on meat, and specially red meat. So once in a while we used to do a lamb burger from Suvir Saran's recipe. But I think the turkey burger is even better, both for health purposes, and also flavor wise.Thanks Chef John. I am a long time fan and have used many recipes, but this is the first time I am commenting.

Garam masala. Those were the most amazing burgers. We watched the video and my husband grilled just like you did. Pure perfection. I had never heard of Garam masala but found it at Cost Plus. So glad I did. It made the turkey burgers. Next time I have company, I'm serving these!!

Don't worry Chef John. I will still read your blog and watch your videos because I can take a joke and because EVERYONE has opinions and ARE free to say/write them on their own blogs aka you on your blog. Skip those who have a problem with it; you still have plenty of fans and then some if they choose to stop reading/watching. You aren't sweating it, I know. I haven't had a t-burg but I actually really like turkey! That is all I actually really wanted to say. =)

Hey, Chef John! Love your blog, videos, and recipes. I've been following you since Christmas 2011, when I made the gingerbread cake. I've been hooked ever since and I make quite a few of the dishes you demonstrate. Tonight for the 4th of July, I made these Shishkaburgers and they were amazing. Thanks so much for keeping such a fantastic blog and helping me with my cooking! : )

Wow, yet another Chef John recipe that turns my every day cooking on its ear, in a great way. I just threw this together last night and was missing lemon and cilantro and it was still so tasty! This is my turkey burger recipe going forward.

And I know I'm a few years late on the political dust up but it is absolutely amazing to me the sense of entitlement people have. To actually post to someone's free blog (that they benefit greatly from) instructing the writer to censor their thoughts to fit the reader's own taste or views is so ridiculous. That's like showing up uninvited to a dinner party and then telling the chef what not to prepare because of your dietary restrictions. Get over yourselves and lighten up.